Prepare to transform your ordinary dinner into an extraordinary culinary experience with this mouthwatering Baked Country Style Ribs and Rice recipe! Imagine tender, fall-apart ribs nestled on a bed of perfectly cooked rice, infused with rich, savory flavors that will make your taste buds dance. This American-style comfort dish is not just a meal – it's a hearty, soul-warming journey that promises to become an instant family favorite. Whether you're looking to impress dinner guests or simply craving a delicious home-cooked meal, this recipe is your ticket to culinary bliss.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs country style ribs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp paprika
Instructions
- Preheat the oven to 325°F (165°C). Pat the country style ribs dry with paper towels to ensure proper seasoning and browning.
- Season the ribs generously with salt, pepper, and paprika on all sides, ensuring even coverage of the spices.
- In a large oven-safe Dutch oven or casserole dish, heat a small amount of oil over medium-high heat. Brown the ribs on all sides until they develop a rich, golden-brown crust, about 3-4 minutes per side.
- Remove the ribs from the pot and set aside. In the same pot, sauté the chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add the long-grain rice to the pot and stir to coat with the onion and garlic mixture. Pour in the chicken broth and stir to combine.
- Carefully place the browned ribs on top of the rice, nestling them slightly into the liquid. The ribs should sit on top of the rice without being completely submerged.
- Cover the pot with a tight-fitting lid or aluminum foil, ensuring a good seal to trap moisture and steam.
- Transfer the covered pot to the preheated oven and bake for 2 hours. The low and slow cooking will help tenderize the ribs and infuse the rice with rich flavors.
- After 2 hours, remove the pot from the oven. Let it rest for 10-15 minutes before uncovering to allow the juices to redistribute and the rice to absorb any remaining liquid.
- Carefully remove the ribs from the top of the rice. Fluff the rice with a fork and transfer to a serving platter. Arrange the ribs on top or alongside the rice.
- Serve hot, optionally garnishing with fresh chopped parsley or green onions for added color and freshness.
Tips
- Pat the ribs dry before seasoning to ensure a perfect golden-brown crust and maximum flavor absorption.
- Use a heavy-bottomed Dutch oven or oven-safe casserole dish to ensure even heat distribution and consistent cooking.
- Don't rush the browning process – taking time to develop a rich, caramelized exterior on the ribs will significantly enhance the overall flavor.
- Choose long-grain rice for the best texture, as it tends to stay separate and fluffy after cooking.
- For extra flavor, consider adding a splash of white wine or a tablespoon of Worcestershire sauce to the chicken broth.
- Let the dish rest after cooking to allow the juices to redistribute and the rice to absorb any remaining liquid.
- If you prefer a spicier version, add a pinch of red pepper flakes or cayenne to the seasoning mix.
- Leftovers can be stored in an airtight container and reheated gently in the oven or microwave for up to 3 days.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
